Friday, January 11, 2013

Blueberry Buckwheat Pancakes ~ Fluffy, Moist, Light and Packed with Protein



While browsing one of my favorite used book stores in a little town just outside Boston, I picked up   Vegetarian Planet at a bargain price. I would have paid more for this cookbook just for this one recipe. After my first bite of buckwheat pancakes, I said a silent thank you to the author for creating such a beautiful recipe.

I tweaked it just a wee bit to make them gluten-free. You could use regular white flour in this recipe too. I bumped up the protein by adding Greek yogurt. They're now in my weekly breakfast rotation. Since I consider myself a pancake devotee, I'm selective about my go-to pancake recipes. They have to be fluffy, light, moist and relatively easy. I'm not into whipping egg whites on weekday mornings.

If you're looking for the same things in a pancake, they will not disappoint. Pleasantly sweet on their own, the addition of wild Maine blueberries makes them even better. I live in New England, so I often have them in my freezer. Regular fresh or frozen blueberries will be delicious too. Maple syrup, warm blueberry-maple syrup or a dusting of powdered sugar is the perfect topping.  



Mornings are also the time when I say daily prayers for peace and light a little votive candle. In the evenings, I work in a psychiatric hospital. Savoring these quiet hours is necessary for me. It's also a good time to do some recipe writing or simple cross-stitching (my other passion). Isn't nice to have a few silent moments or an hour to read, relax, stitch or just be?



Girl Sewing the Party Dress by William Wallace. My favorite painting hanging in my home. My sister gave me a giclee print from from art.com  

A soft, romantic, floral cross-stitch pattern from my favorite French company. 

Back to the pancakes....



Blueberry Buckwheat Pancake Recipe
Adapted from Best Buckwheat Pancakes Recipe in Vegetarian Planet by Didi Emmons

Some Notes: 

You can make these pancakes with gluten-free pancake mix or regular white flour. Pamela's Gluten Free Baking Mix gives them a light texture which I adore. I find it in Whole Foods or on Amazon.

The batter is kind of thick, but it worked very well for me. It will be a slate gray color from the buckwheat flour. I used a 5.3 ounce container of Fage Greek Yogurt with blueberry in the side pocket. I used just the yogurt in the batter. It measured 1/3 cup. I guess you could stir the blueberry part into the maple syrup if you want to and warm it up.  

These pancakes are high in protein from the addition of Greek yogurt that's mixed into the batter. The yogurt also makes them incredibly moist which is needed in whole grain pancakes. I've had some whole grain pancakes that tasted like sawdust and some that were just too heavy and grainy tasting. These are not. They taste simply delicious. High in fiber, key flavonoids, anti-oxidants as well as very light and airy, buckwheat pancakes surprised me with their appealing texture and taste. I think you'll like them too!

Buckwheat is gluten free. The nutritional profile is great!

Makes 6 three to four inch pancakes

You'll Need: 
  • 1/3 cup of 2% Greek yogurt. You could also use nonfat too. I have only tried this recipe with Fage Brand.     
  • 1/3 cup of water  
  • 1 large egg
  • 1 tablespoon of a neutral tasting oil or coconut oil. I used coconut oil, melted and cooled. Plus more for the pan. You could also use melted butter. 
  • 6 tablespoons of Pamela's Gluten Free Baking Mix (see notes) or regular white flour. 
  • 6 tablespoons of buckwheat flour
  • 1 teaspoon of sugar. I use my natural, homemade vanilla sugar, (recipe link below) 
  • 1 teaspoon of baking soda. Pamela's Gluten Free Baking Mix has some baking soda in it. So if you're going the gluten-free route, a scant teaspoon of baking soda is all that's needed. 
  • pinch of salt 
  • frozen or fresh blueberries
  • To Serve: maple syrup, powdered sugar or maple-blueberry syrup or my mixed berry sauce (recipe link below).

The Rundown:

In a medium bowl whisk the yogurt with the water and the egg, melted oil and the dry ingredients. Stir everything together until combined. Drop spoonfuls of batter(I actually used a 1/4 measuring cup) onto a nonstick, hot griddle lightly sprayed or drizzled with oil. I used my non-stick Scanpan for this recipe. Add a sprinkling of blueberries to each pancake in the pan while the batter is still wet. Cook them until golden on each side. Serve with powdered sugar or maple syrup.

To make the warm blueberry-maple syrup: Warm your favorite maple syrup in the microwave with a spoonful or two of blueberry jam and fresh or frozen blueberries. Serve over pancakes.

Click here  for the mixed berry sauce recipe.



Natural Vanilla Sugar



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